Mango and cheese to grapes and spinach, fruit salads to try in summer

It may seem as though there’s not much to a fruit salad other than tossing chopped fruit in a bowl. But these versatile, naturally sweet salads not only make the most of summer’s beloved fruits, they are enticing to the eye and pleasing to the palate. What’s more, they come with mostly healthy ingredients.

* Method: Preheat grill to medium-high. Slice watermelon into 2-inch by 3-inch portions. Brush watermelon with olive oil and grill on one side until marks appear. Rotate once at a 45-degree angle to create diamond grill marks. Set to the side. In a small saucepan, reduce vinegar by half over low heat and reserve. Place arugula in a small mixing bowl and season with half the salt and remaining olive oil. Assemble salad by placing half the arugula on a plate. Top with grilled melon slice and half the goat cheese. Repeat creating two layers. Drizzle reduced vinegar on top. Season with remaining salt and pepper

* Method: Cut mango in cubes and add onions &amp; tomato. Add some chopped mint leaves to the salad.Pour a few drops of olive oil and honey. Toss together with salt and pepper. Arrange salad in a plate with mix lettuce and pour remaining dressing on top of it. Garnish it with a few sprigs of mint leaves, feta cheese and sunflower seed